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Wolfgang Puck Catering
2015 CHEFS’ SPRING INSPIRATION MENU
PASSED HORS D'OEUVRE
Beet Latke with Spring Lamb Pastrami, Spiced Mustard Slaw and Celery Seed
Polenta Crusted Green Tomato Wedge with Romesco and Micro Celery
Spring Pea Falafel with Radish and Minted Yogurt
Cape Cod Brandade Cakes with Espelette Pepper and Caper Aioli
Crispy Black Rice with Grilled Fiddleheads, Ramps and Candied Rhubarb
Twice Baked Baby Potato with French Feta, Artichoke and Spring Onion
Spiced Lamb Meatball with Grape Lacquer and Mint
Green Garlic Arrancini with Black Truffle Aioli
Tiny Blue Corn Taco with Braised Duck, Mole, Cactus Pear Relish and Micro Cilantro
Chilled Beet Soup Shooter with Pickled Ginger Crème Fraîche and Chives
Fava Bean Falafel with Black Sesame Tahini and Sumac Vinaigrette
Grilled Salmon Slider with Arugula and Basil Oil
Duck Fat Potato Tots with House Made Ketchup
Quinoa-Mushroom Slider, Spring Onion Jam (Vegan)
Olive Bread Crostini with Tomato Jam, Smoked Ricotta and Shaved Almonds
Asiago Crisp with Spring Mushroom Ragout and Crispy Sage
Socca (Made Without Gluten Chick Pea Flatbread) with Spring Greens
Eastern Oyster, Bloody Mary Caviar, Celery Foam
Mini Seafood "Hot Dog" with Horseradish Mustard Cream, Spicy Tomato Relish, Lemon Zest and
Worcestershire Reduction, House Made Mini Bun
Sweet Pea Pancake with Crab and Pickled Red Onions
Catering Menu | 2015
RECEPTION STATIONS
SPRINGTIME CROSTINI BAR
Cracked Wheat Flatbread with Mascarpone and Pickled Strawberries
Sourdough Crostini with Sweet Pea Purée, Lemon Ricotta, Radish and Mint
Parmesan Shortbread with Grilled Asparagus, Morels and Chervil
Feta Cracker with Peppercorn Lamb Loin and Tomato Mint Chutney
Sunflower Seed and Rosemary Cracker with Celery Root and Baby Celery Leaf Salad,
Sunflower Seeds and Basil Caviar
BREAK ON THE BOARDWALK
Spun Mini Cotton Candy
Truffled Kettle Corn
Tiny Paper Bags of French Fries with Aged Cheddar Fondue
Frozen Yogurt Ice Cream Cones with Assorted Toppings
House Made Lemonade
CLASSIC HOLLYWOOD STATION
Mini French Dips
Mini Bacon Wrapped Hot Dogs
California Rolls with Wasabi and Pickled Ginger / Vegetable Sushi Rolls
"Animal Style" Slider Size Cheeseburgers
Barbecued Chicken Pizza Calzones
Catering Menu | 2015
SMALL PLATES
Arugula Salad with Rainier Cherries, Pickled Rhubarb and Ricotta Crostini
Buttermilk Panna Cotta, Mint and Spring Pea Sphere, Lemon Dust
Meyer Lemon Pudding, Soft Shell Crab, Tomato Confit, Mustard Greens, Warm Pancetta Vinaigrette
Carbonara Agnolotti - Sweet Peas, Pancetta, Wild Mushroom Ragout, Soft Poached Egg, Shaved
Parmesan
Fennel Sausage, Braised Artichoke, Poached New Potato, Arugula, Tomato Jam
Roasted Black Bass, Toasted Black Quinoa, Arugula, Mint, Chèvre Mousse, Citrus
Blackened Hamachi Sashimi, Guava Caviar, Jalapeño, Pickled Jicama Chip, Cilantro
Charred Octopus with Green Harissa Yogurt, Puffed Quinoa, Preserved Meyer Lemon
Poppy Seed and Laura Chenel Goat Cheese Panna Cotta with Champagne Vinegar, Rhubarb Preserve
and Micro Arugula
Pecan Smoked Pork Belly, Stone Mustard Waffle, Maple Syrup-Soy Emulsion, Grilled Ramps, Salted Citrus
Housemade Garganelli with Yellow Foot Chanterelles, Spring Onions, Sugar Snap Peas,
Meyer Lemon Salsa Verde
LARGE PLATES
Roasted Lamb Loin, Smoked Purple Potato, Braised Baby Artichokes, Minted Rhubarb Jam, Dandelion
Grilled New York Steak, Grilled Spring Onions, Roasted Pee Wee Potatoes, Herb Pistou
Roasted Fig and Chili Glazed Chicken with Freekeh and Orzo Pilaf, Roasted Heirloom Carrots,
Red Wine Jus
SWEETS
Persian Rose and Pistachio Cupcake with Meyer Lemon Frosting
Nutella Filled Croissant Donuts
Rhubarb Crumble with Strawberry Ice Cream
A customary 24% taxable service charge and 9.0% state sales tax will be added to prices
Catering Menu | 2015